On 10/15/2014 3:47 PM, Oregonian Haruspex wrote:
> On 2014-10-15 20:32:27 +0000, sf said:
>
>> As with everything else, there are regional variations and they vary
>> from town to town, family to family. I'm currently trying to figure
>> out the components I want to use in the Harissa I plan to make for
>> myself now that my stash of commercial is almost gone.
>
> Any time I make something like this, I usually create several test
> batches with varying components before I decide what to include in the
> final blend. Even then I usually only make a small jar of any spice
> blend, and reserve the rest of the spices unmixed. I have a lot of Ball
> jars hanging around with spices in them but spices don't go bad as long
> as they are stored in an airtight container and away from sunlight.

This is one of my favorite spice mixes. I sprinkle this on chicken,
pork, beef, fish. When I make tacos, I add 1 teaspoon Soul Seasoning,
some chile powder and cumin.

Soul Seasoning

2 tablespoons salt
2 tablespoons black pepper, ground
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon garlic powder

Blend spices together. Store in spice jar or air tight container.

Becca